Colorful. Healthy. Satisfying.

Basically everything you want in a summer salad. This fine-looking number was inspired by a regular from a local market. And it was love after first bite. Confetti picnic salad is fresh and loaded with whole grains, legumes and vegetables dressed in a lemony dijon dressing.

I certainly adore this salad! Not only because it’s flavor-packed and healthy, but it makes generous amount and is dependable for cookouts, picnics or any gathering during these hot summer months.

Surely a salad you can feel good about.

For this Confetti Picnic Salad Set out:

for the salad

quinoa
lentils
kidney beans
chickpeas
carrot
yellow and red bell pepper
english cucumber
kale
kosher salt and freshly ground black pepper

for the dressing

fresh lemon juice
olive oil
dijon mustard
garlic
dried oregano
kosher salt
freshly ground black pepper

The dressing is simple. In a bowl or glass jar (I truly prefer a jar as it’s easier to combine by shaking) add 1 minced clove of garlic, 1 tablespoon dijon mustard, 1 teaspoon dried oregano – crumbled between your fingers, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper, 1/4 cup fresh squeezed lemon juice and 1/2 cup quality olive oil.

Whisk or shake (if made in a jar) and set off to the side.

In a large mixing bowl, add 2 cups cooked lentils, 2 cups cooked quinoa, 1 (15 ounce) can chickpeas and 1 can dark kidney bean – both rinsed and drained.

To the lentils, beans and quinoa, add in 2 cups finely chopped kale, 3/4 cup seeded dice cumber, 3/4 cup diced red and yellow bell pepper and 1/2 cup diced carrot.

Use a spatula to toss and combine.

Lastly, pour in the dressing.

Toss well to combine. Taste and season with salt and freshly ground black pepper to your liking.

Serve immediately or cover and chill overnight.

Fresh, light and wholesome! A dependable picnic salad and flavor-packed served next to grilled seafood, chicken, pork or beef.